This copycat KFC Coleslaw is creamy, tangy, and perfectly sweet — it tastes just like the real thing, and I promise you it is so much easier to make at home than you might think! It only takes about 10 minutes to pull together and it is honestly one of those recipes that just makes everything on the table better. Whether you are serving it alongside some crispy fried chicken, pulled pork sandwiches, or grilled burgers, this coleslaw is always a hit!
I have been making this for years and it is one of those recipes that people always ask me about. The secret is in the dressing — that creamy, slightly sweet, tangy combo is spot on. Once you make this at home, you will never want to buy it from the drive-through again!
“I made this for a backyard cookout and everyone was convinced I had picked it up from KFC! So easy and SO good. Already been asked for the recipe twice!” – Melissa
Frequently Asked Questions
What kind of cabbage should I use?
For the most authentic KFC-style coleslaw, you want to use green cabbage. You can absolutely use a bag of pre-shredded coleslaw mix from the grocery store to save time — just make sure it has both cabbage and a little carrot in it. If you are shredding your own, try to get the pieces very finely chopped. That fine chop is really what gives this coleslaw its signature texture.
Can I use a food processor to chop the cabbage?
You can, but I would be careful not to over-process it. You want finely chopped cabbage, not cabbage that has been pureed. I like to pulse it a few times rather than letting it run continuously. The texture really does matter here!
Why do I need to let it sit in the refrigerator before serving?
This is probably the most important step! Letting the coleslaw sit in the refrigerator for at least 4 hours — or overnight if possible — gives the cabbage time to soften slightly and really soak up all of that creamy dressing. If you try to serve it right away, the cabbage will still be too crisp and the flavors will not have had time to come together. Trust the process on this one!
Can I make this ahead of time?
Yes! This is actually a perfect make-ahead side dish. You can make it the night before and it will be ready to go when you need it. In fact, I think it tastes even better the next day after everything has had more time to meld together.
Can I use low-fat mayonnaise?
You can use a light mayo if that is your preference. Just know that the flavor and creaminess will be slightly different. Full-fat mayo really does give this the richest, most authentic flavor, but use whatever works best for your family.
How long does coleslaw keep in the refrigerator?
Stored properly in a covered container, this coleslaw will keep in the refrigerator for up to 3 days. After that, it tends to get a little too watery and soft. Give it a good stir before serving as the dressing can settle to the bottom.
Can I freeze coleslaw?
I do not recommend freezing this one. The mayonnaise-based dressing does not hold up well in the freezer and the cabbage will become very mushy once thawed. This is really best made fresh and enjoyed within a few days.
Ingredients Needed: (See Recipe Card Below for the Full Recipe)
- green cabbage – finely chopped is key here. You want very small, uniform pieces just like the KFC original. A bag of pre-shredded coleslaw mix works great as a shortcut!
- carrot – finely shredded carrot adds a touch of sweetness and that signature little pop of color. Pre-shredded works just fine here.
- mayonnaise – this is the base of your dressing and it is not the place to skimp. Use a good quality mayo like Hellmann’s or Duke’s for the best flavor.
- buttermilk – this is what gives the dressing that slightly tangy, creamy flavor that makes it taste so much like the original. If you do not have buttermilk, you can make your own by adding a teaspoon of white vinegar to regular milk and letting it sit for 5 minutes.
- granulated sugar – KFC coleslaw has a hint of sweetness and the sugar is what delivers that. Don’t skip it!
- white vinegar – this is what gives the dressing its signature tang and helps balance out the sweetness.
- lemon juice – just a little bit of fresh or bottled lemon juice adds brightness to the whole dressing.
- salt and pepper – season to taste. Start with a little and add more as needed after tasting.
How to Make KFC Coleslaw
If you are using a whole head of green cabbage, remove the outer leaves and cut it into quarters. Remove the core and then finely chop the cabbage into very small pieces. You want the pieces to be about the size of a small pea — this is really what makes this coleslaw look and taste like the original. You can also use a bag of pre-shredded coleslaw mix from the store and simply chop it up a bit more so the pieces are finer.
Place your finely chopped cabbage and shredded carrot into a large mixing bowl. Set aside while you make the dressing.
In a separate medium bowl, whisk together the mayonnaise, buttermilk, granulated sugar, white vinegar, lemon juice, salt and pepper. Whisk until the sugar has dissolved and everything is fully combined and smooth. Give it a taste and adjust seasonings as needed.
Pour the dressing over the cabbage and carrot mixture. Stir everything together until the vegetables are thoroughly coated with the dressing. Make sure every bit of cabbage gets covered!
Cover the bowl tightly with plastic wrap or transfer to a covered container and place it in the refrigerator. Let it sit for at least 4 hours before serving — overnight is even better. Give it a good stir before serving and enjoy!
Pro Tips for the Best KFC Coleslaw
- Chop it fine. I cannot stress this enough — the finer the chop on your cabbage, the more authentic this tastes. That fine texture is really what sets KFC coleslaw apart from a typical homemade coleslaw.
- Let it rest. Please do not skip the refrigerator time. At least 4 hours is the minimum but overnight is truly the sweet spot. The flavor gets so much better the longer it sits.
- Taste your dressing before adding it. Everyone has slightly different preferences for sweet vs. tangy. Taste the dressing on its own first and adjust the sugar or vinegar to suit your family’s tastes.
- Drain any excess liquid before serving. After the coleslaw has been sitting in the refrigerator, there may be some extra liquid at the bottom of the bowl. Just give it a good stir and pour off any excess liquid if needed before serving.
What to Serve with Coleslaw
This creamy coleslaw is the perfect side dish for just about any summer cookout or comfort food dinner. I love it alongside crispy fried chicken, pulled pork sandwiches, BBQ ribs, or grilled burgers. It also makes a great topping for fish tacos! Pair it with some Corn on the Cob, Baked Beans, or Homemade Biscuits and you have yourself a full spread that everyone will love.
How to Store KFC Coleslaw
Store your coleslaw in a covered airtight container in the refrigerator for up to 3 days. Give it a good stir before each serving as the dressing can settle. I do not recommend freezing this one — the mayo-based dressing and the cabbage do not hold up well in the freezer and the texture.
KFC Coleslaw (Copycat Recipe)
Ingredients
Method
- Finely chop 8 cups of green cabbage into very small, pea-sized pieces. If using a pre-shredded coleslaw bag, chop the shreds down further so the pieces are finer. Finely shred ¼ cup of carrot. Place both into a large mixing bowl and set aside.
- In a medium bowl, whisk together ½ cup mayonnaise, ⅓ cup buttermilk, 3 tablespoons granulated sugar, 2 tablespoons white vinegar, 1 tablespoon lemon juice, ½ teaspoon salt, and ¼ teaspoon black pepper. Whisk until the sugar has fully dissolved and the dressing is smooth and creamy. Taste and adjust sugar, vinegar, or salt as needed.
- Pour the dressing over the cabbage and carrot mixture. Stir well until all of the vegetables are thoroughly coated with the dressing.
- Cover the bowl tightly with plastic wrap or transfer to an airtight container. Refrigerate for at least 4 hours before serving, or overnight for best results.
- Before serving, give the coleslaw a good stir. Pour off any excess liquid that has accumulated at the bottom if needed. Serve cold and enjoy!
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